Savory Crab Cheesecake

Name: Savory Crab Cheesecake
Prep time: 20 min
Total time: 4 h 30 min
Yield: 20
Ingredients: 1/2 cup Progresso™ Italian Style Bread Crumbs; 1 oz. (1/4 cup) shredded Parmesan cheese; 2 tablespoons butter or margarine, melted; 20 oz. cream cheese, softened; 2 tablespoons finely chopped green onions (2 medium); 1 1/2 teaspoons dried Creole seasoning; 1 teaspoon sugar; 1/2 teaspoon dry ground mustard; Dash ground red pepper (cayenne); 1/2 cup heavy whipping cream; 1 tablespoon cocktail sauce; 1 teaspoon Worcestershire sauce; 1/2 teaspoon red pepper sauce; 4 eggs; 1 (6-oz.) can lump crabmeat, drained; Sprigs fresh parsley or leaf lettuce; 1/2 to 3/4 cup cocktail sauce; Assorted crackers

14 Ratings

3 Reviews

0 Questions

Prep 20 min
Total 4 hr 30 min
Ingredients 18
Servings 20

This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.

By Pillsbury Kitchens

Updated January 6, 2006

Bake-Off® Contest 41, 2004

Valerie Holt
Cartersville, Georgia

Ingredients

Crust

1/2 cup Progresso™ Italian Style Bread Crumbs
1 oz. (1/4 cup) shredded Parmesan cheese
2 tablespoons butter or margarine, melted

Filling

20 oz. cream cheese, softened
2 tablespoons finely chopped green onions (2 medium)
1 1/2 teaspoons dried Creole seasoning
1 teaspoon sugar
1/2 teaspoon dry ground mustard
Dash ground red pepper (cayenne)
1/2 cup heavy whipping cream
1 tablespoon cocktail sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon red pepper sauce
4 eggs
1 (6-oz.) can lump crabmeat, drained

Garnish and Serve with

Sprigs fresh parsley or leaf lettuce
1/2 to 3/4 cup cocktail sauce
Assorted crackers

Steps

1

Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.
2

Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
3

Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
4

With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
5

To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.